Description
A flavorful pasta salad inspired by Mexican street corn, perfect for picnics and potlucks.
Ingredients
Scale
- 1 pound pasta, cooked and cooled
- 2 cups corn kernels (fresh, frozen, or canned)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/4 cup crumbled cotija cheese or feta cheese
- 1/4 cup diced red onion
Instructions
- In a large bowl, combine the cooked and cooled pasta with the corn kernels.
- In a separate small bowl, whisk together the mayonnaise, sour cream, cilantro, lime juice, chili powder, cumin, and cayenne pepper (if using).
- Pour the dressing over the pasta and corn mixture.
- Season with salt and pepper to your preference.
- Gently toss to coat everything evenly.
- Stir in the cotija cheese and diced red onion.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a spicier salad, add more cayenne pepper or a diced jalapeño.
- If you can’t find cotija cheese, feta cheese is a good substitute.
- Grill the corn before adding it for an extra smoky flavor.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Side Dish
- Method: No Cook
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Mexican street corn pasta salad, corn pasta salad, Mexican pasta salad, picnic salad, potluck salad, easy pasta salad, vegetarian pasta salad